Rye Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil

Total time1 hr 15 min

Prep time35 min

Cook time25 min

Rye Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil

Pillowy, golden-edged gnocchi made entirely from sweet potato, cassava flour, and arrowroot starch — this dish proves you don't need any grain-based flour to pull off something genuinely impressive. The sweet potatoes get roasted until their skins wrinkle and pull away, which concentrates their natural sweetness and gives the dough a depth of flavor that plain potato gnocchi just can't match. A touch of ground ginger and turmeric woven into the dough adds warmth without overpowering, and the cassava-arrowroot combination holds everything together beautifully. Once the gnocchi hit a hot skillet with refined coconut oil, they develop crisp, caramelized undersides that are honestly the best part of the whole dish. The finishing sauce is simple but stunning — garlic and fresh sage leaves crisped in coconut oil, brightened with a squeeze of lemon and a splash of starchy pasta water to make it glossy and cohesive. This is the kind of recipe that feels like a weekend project but rewards every minute of effort, and it's naturally free from wheat, rye, and any grain-based thickeners without any awkward substitutions. Scatter some fresh parsley over the top and serve immediately while those edges are still crackling.

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Ingredients

4 servings

For the gnocchi

2 medium sweet potatoes (about 1 ½ lb total)
1 cup cassava flour, plus more for dusting
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Pamelas Cassava Flour Organic - 14 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz
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¼ cup arrowroot starch
1 tsp fine sea salt
¼ tsp ground ginger
¼ tsp ground turmeric

For the sage coconut oil

4 tbsp refined coconut oil, divided
16 fresh sage leaves
2 cloves garlic, thinly sliced
1 tbsp fresh lemon juice
salt, to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the sweet potatoes all over with a fork and place them directly on a baking sheet. Roast for 45–55 minutes, until completely tender when pierced with a knife and the skins have begun to wrinkle and pull away slightly.
2
Let the sweet potatoes cool for 10–15 minutes, until cool enough to handle. Halve them and scoop the flesh into a large mixing bowl. Mash thoroughly with a fork or pass through a potato ricer until smooth with no large lumps remaining. Spread the mash loosely in the bowl and let it cool to room temperature, about 15 minutes — this allows steam to escape so the dough is not too wet.

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